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A rustic and fiery mashed potato dish from Bihar, made with roasted potatoes, pungent mustard oil, onions, and chilies. Aloo Chokha is a classic side dish, famously served with Litti or dal and rice.
For 4 servings
Cook the Potatoes
Prepare the Aromatics
Mash and Combine
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A rustic and fiery mashed potato dish from Bihar, made with roasted potatoes, pungent mustard oil, onions, and chilies. Aloo Chokha is a classic side dish, famously served with Litti or dal and rice.
This bihari recipe takes 35 minutes to prepare and yields 4 servings. At 186.58 calories per serving with 3.59g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
Mix the Chokha
Serve
Roast one medium eggplant (baingan) along with the potatoes. Peel, mash, and mix it into the chokha for a classic Litti-Chokha combination.
Roast 1-2 firm tomatoes until the skin blisters. Peel, chop, and add them to the chokha for a tangy and juicy variation.
For an extra layer of flavor, mix in a teaspoon of your favorite mango or chili pickle masala (achaar ka masala).
Potatoes are a great source of complex carbohydrates, which provide sustained energy to the body, making this dish filling and satisfying.
Cold-pressed mustard oil is rich in monounsaturated and polyunsaturated fats, including omega-3 fatty acids, which are beneficial for heart health.
The raw garlic, onion, and fresh lemon juice in the chokha are packed with Vitamin C and allicin, compounds known to support the immune system.
Both garlic and mustard oil contain compounds that have natural anti-inflammatory effects, which can help in reducing inflammation in the body.
One serving of Aloo Chokha (approximately 0.75 cup or 165g) contains around 175-190 calories, primarily from the potatoes and mustard oil.
Yes, Aloo Chokha can be a healthy side dish. Potatoes provide complex carbohydrates and potassium. The use of raw mustard oil, onion, and garlic adds healthy fats and beneficial plant compounds. It is also naturally vegan and gluten-free.
Roasting the potatoes directly over a flame or on a charcoal grill is the most traditional and flavorful method, as it imparts a distinct smoky taste. However, boiling or pressure cooking are convenient alternatives.
If you find raw mustard oil too strong, you can heat it in a small pan until it just starts to smoke, then let it cool down completely before adding it to the chokha. This process mellows its pungency.
Yes, you can make a 'satvik' version by omitting onion and garlic. You can add a pinch of asafoetida (hing) and some grated ginger for a different flavor profile.
Aloo Chokha is best eaten fresh because it contains raw onions. However, you can store leftovers in an airtight container in the refrigerator for up to 24 hours.